PACIFICO, PERUVIAN CUISINE IN MILAN

A small venue, so small it feels like a club. It was a bakery in Brera. Today it has become Pacifico, the first Italian Peruvian restaurant. The opening is the work of chef Jaime Pesaquee and represents the tenth opening of his thriving empire.

With its three different zones, a Pisco Bar, a restaurant, and a private lounge, Pacifico offers multiple possibilities to let yourself be carried away by new flavors and refined environments. The interior design project is by Marsica Fossati. All the furnishings were made to a designer’s design, apart from the wallpapers by Hermès and Fornasetti. Pacifico’s interiors ideally represent a passenger ship that crosses the Pacific Ocean, joining the two continents it laps.

 

Each area is characterized by elements that recall the different environments: from the open kitchen that recalls the helm station to the bathroom that wants to recreate a sunny outdoor deck’s feeling. The goal was to create a place without any explicit Peruvian design connotation but with an international and exotic taste linked to the sea. The choice of colors comes from the ocean palette: different shades of cold gray for the walls and armchairs, shades of blue for the lacquered glass benches and tables. The soft lighting creates an intimate and relaxed atmosphere reminiscent of that of London’s private clubs.

But let’s move on to the kitchen. To start, a frozen Pisco, strictly at the counter, accompanied by a taste of fried plantain, is a must. As for the menu, there are traditional dishes, such as pure ceviche with sea bass and leche de tigre or the mixto; or for a fusion variation try the ceviche bond, served in a martini glass, where fish combined with Habanero pepper, basil and bottarga will transport you to the other side of the world. Alternatively, there is a wide choice of tiraditos. The traditional cause, chupe and even dim sum are not missing either.